Source: The National Pork Board


30 mins


60 mins



What You’ll Need

  • 1 Prairie Fresh® pork tenderloin
  • Canola oil
  • Sea salt
  • Black pepper
  • 1 mango (medium ripe, pitted, peeled, and diced, about ¾ cup)
  • ¼ cup honey barbeque sauce (bottled)
  • ¼ teaspoon Sriracha
  • 2 tablespoons fresh orange juice
  • 2 heads baby bok choy (cut lengthwise in half)


For garnish, optional:

  • Orange wedges
  • Italian parsley


  1. Preheat the grill to medium heat for direct grilling.
  2. Meanwhile, rub the pork tenderloin with 1 tablespoon oil; sprinkle with salt and pepper. Let stand at room temperature for up to 15 minutes.
  3. Place mango in a food processor. Cover and process until pureed. Transfer to a small bowl; stir in barbeque sauce, Sriracha, and enough orange juice to make of desired consistency. Set sauce aside.
  4. Brush grill grate with oil. Grill tenderloin, covered, for 20 to 30 minutes or until internal temperature reaches 145 F, turning over and brushing with sauce halfway through grilling. Lightly brush bock choy with oil; grill for 3 to 5 minutes or until bok choy has grill marks, turning once.
  5. Transfer tenderloin to a cutting board. Loosely cover with foil; let rest for 3 minutes. Brush with additional sauce and cut into ½-inch-thick slices; serve with remaining sauce and grilled bok choy. Garnish with orange wedges and parsley, if desired.